Easy Eggnog Cupcakes
These Easy Eggnog Cupcakes are super simple, thanks to a convenient shortcut, but PACKED with authentic, buttery, rich eggnog flavor! The eggnog buttercream sends these over the top!
Prep Time20 minutes mins
Cook Time18 minutes mins
Total Time38 minutes mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 18 -20
Author: Hayley Parker, The Domestic Rebel
- FOR THE CUPCAKES:
- One box French vanilla cake mix you can also use white or yellow cake mix
- 1 cup eggnog full fat
- 1/3 cup vegetable or canola oil
- 3 large eggs
- 1½ teaspoons rum extract
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- FOR THE BUTTERCREAM FROSTING:
- 1 cup (2 sticks) unsalted butter softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 3½ - 4 cups confectioners' sugar
- 1/4 cup eggnog
- Pinch ground nutmeg
Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners. Set aside.
In a large bowl, combine all of the cake ingredients and beat with an electric mixer for 2 minutes or until fully combined and creamy. Portion the batter evenly among the muffin cups, filling about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
For the frosting: In the bowl of a stand mixer, cream together the butter and extracts until combined, about 1 minute. Gradually add in the confectioners' sugar, one cup at a time, beating well after each addition until creamy, alternating with the eggnog. Lastly, beat in the ground nutmeg. Frosting should be light and fluffy.
Pipe or swirl frosting onto cooled cupcakes. Garnish with sprinkles, if desired, or another light pinch of nutmeg.